HELIA SMOKER
made in Germany since 1983
The Original HELIA for professional,
commercial, hobby, in- & outdoor use
HELIA SMOKER
The top technology among electric smokers. Indoor & Outdoor.
Easy to use – method of operation
HELIA SMOKERs are the groundbreaking technology among electric smoke ovens, they can be used anywhere. Just plug them in and you are ready to go... at any time!
1. Pre-heating: Set the thermostat at the desired cooking temperature, the green lamp will go off as soon as the
temperature is reached.
2. Fill the smoking-pan with sawdust/wood chips, moisten the chips and place it on the heating element inside the oven.
3. Put a grill on the drip-pan and bring it together with the food on the first rack, when required put another grill with food on the second rack and close the
door according to the markings.
4. Switch on the timer to start/stop the smoking process, the red lamp lights
5. Set the signal timer for the recommended cooking time (see recipe book)
6. The cold smoking procedure is described in the instruction manual.
All models are functional table top appliances and can be placed everywhere
The door opens to the front thus it is no obstacle on the right or the left side
No specific ventilation or installation directions
Application under or nearby a simple fume hood is practicable, only small amounts of smoke escape A practical and affordable option for in-house authentic smoking
Heating and cooking with thermostatic control – low and slow or high and speed…
Smoking with automatic timer
Cooking and smoking function separate (2 heating circuits) thus cook with or without smoke, or smoke with
or without heat
Equal upper and lower heat without ventilation thoroughly cooks your food to a consistent temperature and makes it extremely juicy, tender and delicious. Optimal distribution of smoke and the use of different
natural woods create the most delicious and appetizing smoked food you´ve ever tasted.
Energy saving of up to 60% because of double shell con- struction with double insulation for minimal heat loss and short pre-heating thus cost-saving
All switches on the front side are easy to operate and user friendly and all parts are easily to change.
1
8
fish grill (fish lies with the belly up) flat grill (for plaice, filet, meat) drip-pan
door with special gasket active light
thermostat (0° - 250° Celsius)
for upper and lower heat
timer (0 - 15 min.)
smoking process
signal timer cooking time fish spice mixture (500 g) beech sawdust (1 kg) casserole (7cm height) smoking pan (with sawdust) 2 9 3 10 4 11 5 12 6 7 1 2 3 4 5 6 7 8 9 10 11 12
HELIA 48
HELIA 24
12 Interior and exterior walls as well as drip pan and grills are made of stainless steelNew and perfect
for professional kitchens
Gastro
Norm
Models Technical data Standard equipment capacity
HELIA 24 230 or 115 volts, 1,5 kW W 45 H 35 D 45 cms weight, empty: 25 kgs tested and certified by RWTÜV / GS manufactured acc.to VDE CE-certificate temperature range up to 250 °C drip pan (30x40 cms) * 1 trout grill (30x40 cms) * 1 flat grill (30x40 cms) * 1 smoking pan *
1 kg sawdust, beech (fine) recipe booklet and manual 2 rails removeable 3 rails on request 24 trouts up to 250 gs each or 12 trouts each 300 gs and up approx. 4-6 chicken approx. 7 kgs roast HELIA 48 230 or 115 volts, 2,5 kW W 45 H 35 D 85 cms weight, empty: 39 kgs tested and certified by RWTÜV / GS manufactured acc.to VDE CE-certificate temperature range up to 250 °C
drip pan (30x80 cms) *
2 trout grills (each 30x40 cms) * 2 flat grills (each30x40 cms) * 1 smoking pan *
1 kg sawdust, beech (fine) recipe booklet and manual 2 rails removeable 3 rails on request 48 trouts up to 250 gs each or 24 trouts each 300 gs and up approx. 8-10 chicken approx. 14 kgs roast
HELIA GASTRONORM 230 or 115 volts, 2,5 kW W51,5 H 43,5 D 60,5 cm weight, empty: 35 kgs tested and certified by RWTÜV / GS manufactured acc.to VDE CE-certificate temperature range up to 250 °C drip pan (32,5x53 cms) * 1 trout grill GN 1/1 (53x32,5 cms) * 1 flat grill GN 1/1 (53x32,5 cms) * 1 smoking pan *
1 kg sawdust, beech (fine) recipe booklet and manual special feature: 5 racks for GN containers and grills, removeable, distance each approx. 40 mms
36 trouts up to 250 gs each or 18 trouts each 300 gs and up approx. 18 kgs roast * stainless steel
5 removable racks for GN containers for individual and flexible positioning of food.More capacity, absolute flexibility and easy handling.
multiple
Applic
ations
The advantages of HELIA SMOKERS com-
pared to other smoking methods
Fish and meat are not cooked directly by the heat of firewood or by infrared heat but by indirectly heated air inside the smoker chamber
A special double lip door seal is used which makes the oxygen escape out of the oven chamber during heating and there is no additional ventilation thus there are no taste transmissions of different foods. A further positive effect of the special seal is a little under pressure
occurring inside the smoking chamber which leads to fast cooking and fast hot smoking times and avoids drying out of food.
The absence of air circulation and the under pressure make the food very tender and juicy.
The absence of oxygen inside the oven makes the smo- king process non-toxic. The sawdust is ignited by the extra heating element thus we have no burning flames with harmful particles of soot but only the pure filtered harmless smoke is set free.
During the smoking processes the filtered smoke depo- sits on the interior oven walls. They get dark but don’t worry about this – the darker the better the smoking taste. As this filtered smoke layer is no breeding ground for bacteria or germs you mustn’t scrape it off or use chemical cleaning agents – only clean or wipe out the food residues and grease. The drip pan on the lower rack avoids residues on the bottom of the smoker.
Extremely low follow-up costs as no need of added adapter units and special expensive smoking pads or briquettes.
Compared to combi-steamers or convection ovens with added smoking function a better smoking quality and intensity, no loss of time because of long-during cleaning programs, more flexibility, more energy-saving and
much lower purchasing costs.
No time-consuming training of your staff because of easy-to-operate and user-friendly design.
How to profit from the HELIA SMOKER
in your business
Use our expert knowledge - it will be your profit!
It’s all about taste, flavor and quality and it’s all about ear-ning money and this is easily to do with a HELIA SMOKER A HELIA SMOKER is the perfect tool for your creative kitchen and the key to your success
YOU CAN:
create a variety of special recipes also by doing ex- periments with different kinds of wood mixed with
different spices, herbs, liquors etc.
use the HELIA SMOKER to produce ready-to-serve smoked food or you use it to round-off and finish your dishes with delicious smoke and give it the final kick smoke (hot or cold) all kinds of foodstuff and make it to
a particular specialty
smoke indoor, outdoor and take it everywhere
use the other multi-functions of the oven in case of not smoking and have it in permanent operation
To sum it up a HELIA SMOKER means:
Continual competitive advantages Added value for you
Diverse possibilities More flexibility
A great deal with little effort Easily-earned money SUCCESS
unique in
Taste
Cooking- and smoking times
MULTIFUNCTION
trout 15 - 20 min. carp 20 - 30 min. pike/zander 20 - 30 min. mackerels 20 - 25 min. plaice / dover sole 15 - 20 min. saithe 15 - 20 min. halibut 15 - 20 min. lobster 20 - 25 min. salmon steak 15 - 20 min. mussels 20 - 25 min. eel 30 - 60 min. pork‘s legs 45 - 60 min. roast park 40 - 60 min. belly of park 30 - 45 min. pigling 60 - 90 min. steaks 15 - 20 min. meat balls 15 - 20 min. liver loaf 15 - 20 min. chicken 30 - 45 min. chickenleg 20 - 25 min. turkey / canard 50 - 90 min. saddle of venison 45 - 60 min. leg of lamb 60 - 90 min. toast-hawaii 05 - 10 min. potatoes en papillote 25 - 35 min. pizza 20 - 25 min. tofu 15 - 20 min.
always
Either pork shoulder, -neck or beef brisket. Due to long cooking time with low temperature the dissolving of the meat collagen fibres cause tender flesh which can be pulled into small pieces or even break into small pieces itself.
The HELIA SMOKER makes your meat cooked precisely and safely by low temperature and gives it your favorite smoke taste at the same time.
low & slow or high & speed
Pulled Pork
Beef Brisket
Pastrami
Ribs
Chicken
Potatoes
Please find recipes in our comprehensive recipe booklet or under:
www.heliasmoker.de
up to
date
Good smoked food
with real wood
Cooking and smoking at the same time - hot smoking Smoking without cooking – cold smoking Cook without smoke
Fast cooking with hot temperatures Slow cooking with low temperatures Keep warm and hold
Reheat Roast Grill Gratinate Bake Defrost
Places to be for a HELIA SMOKER
HELIA SMOKERs have been successfully utilized worldwide since 1983. You can find them in more than 80 countries... In every type of kitchen: professional, semi-professional
and hobby
In the HoReCa sector (Hotel Restaurant Catering) In pubs, beer-gardens, take-away restaurants,
in canteens, cafeterias,
In fish delicatessen shops, butcheries, supermarkets, health food stores, snack stands
Behind deli counters
In snack cars and food-trucks
On weekly food market stalls, in market halls, at farmer markets, in the marquees
On camping sites and in caravans, in ship galleys on cruise and excursion ships, in hunting lodges, in fishing and social clubs
In testing and experimental kitchens In every place you like to create the most
The multifunctional HELIA SMOKERS are utilized success-fully worldwide since 1983. A reliable distributor network is steadily growing. Meanwhile you can find them in more than 80 countries.
Our multifunctional smokers are produced in our own factory. We work with modern machines and good skilled staff. From the stainless steel sheet to the finished appliance all components are assembled with great care and are thoroughly tested. As a result of continuous development based on feed back of the HoReCa sector as well as close cooperation with the professional associations of the fish and meat industry we can offer you state of the art smokers that meet the highest standards.
This has been attested by first class chefs from all over the world.
www.heliasmoker.de
HELIA SMOKER
RÄUCHERGERÄTE
Produktion & Handel
Inh. Torsten Georg e.K,
Scheidwaldstraße 8
57299 Burbach
Deutschland / Germany
Phone: +49 (0)2736-298 2660
Fax:
+49 (0)2736-2 98 2662
Mobile: +49 (0)175-2 47 7 8 38
E-Mail: office@heliasmoker.de
MADE
IN
GERMANY
Highest standard of quality
Tested by the German safety standards authority TÜV NORD Production following VDE and EN registration
GASTRO
NORM
PRODUCT INNOVATION
The perfect solution for all
PROFESIONAL KITCHENS
cooking and smoking at the same time = hot smoking
smoking without cooking = cold smoking
cook without smoke
fast cooking with high temperatures
slow cooking
with low temperature - low & slow
finishing with smoke, round off taste
keeping warm and hold without dehydration
warming up - defrosting
baking
What makes the difference:
GASTRONORM-sizes for optimal
use in your professional kitchen.
Technology, applications and advantages
based on our proven models HELIA24 and
HELIA48 – also see brochure, recipe booklet,
instructions and our homepage
www.heliasmoker.de
INDOOR
OUTDOOR
5 racks for GN containers and grids allow
more
CAPACITY, absolute FLEXIBILITY and easy
HANDLING in your kitchen.
www.heliasmoker.de | office@heliasmoker.de | Phone +49 (0)2736- 29826 60
M U LT I F U N C T I O N - S M O K E R
HELIA Gastronorm item No. 3601
How to profit from HELIA SMOKER?
create a variety of special recipes also by doing experiments with different kinds of wood mixed with different spices,
herbs, liquors etc.
use the HELIA SMOKER to produce ready-to-serve smoked food or you use it to round-off and finish
your dishes with delicious smoke and give it the final kick
smoke (hot or cold) all kinds of foodstuff and make it to a particular specialty
smoke indoor, outdoor and take it everywhere
use the other multi-functions of the oven in case of not smoking and have it in permanent operation
Highest quality standard
100% made in GERMANY
by HELIA SMOKER
Räuchergeräte
Original TÜV Nord Deutschland certified
GS safety certified, production acc. to VDE
European Declaration of Conformity
Material: stainless steel, double shell construction, fully insulated, electrical 230 or 115 volts, 2,5 kW
Range of temperature: up to 250 °C / 482 °F 51,5 x 43,5 x 60,5 cm (width x height x depth) Drip pan size 32,5 x 2 x 53 cms
Quantity of racks for GN 1/1 GN 1/2 GN 1/3 containers & grids: 5 Distances between racks: approx. 40 mms
Weights: 35 kgs empty / 39 kgs incl. standard accessories Standard accessories included:
1 drip pan, stainless steel (item no. 3610) 1 smoking pan, stainless steel (item no. 3618) 1 flat grill, stainless steel GN 1/1 (item no. 3611)
1 trout grill stainless steel GN 1/1 (item no. 3612) 1 kg sawdust beech (fine), spice sample
recipe booklet with operating instructions Capacity:
36 fishes
approx. 18 kgs meat
Thermostatic control with constant
temperature adjustment up to 250°C/248 °F
cooking, slow cooking and smoking can be
set separately
Special features:
removable racks (easy to clean) rack levels for individual and flexible positioning of your food
MARKET INNOVATION:
stainless steel FISH GRILL in GN 1/1 size
(item no. 3612) suitable for all GN 1/1 compatible devices